Green Chile, Asadero and Potato Quesadillas

Green Chile, Asadero and Potato Quesadillas

prep time

minutes
cook time

minute
servings
12

Ingredients










Cooking Instructions

1

Boil potatoes in salted water until just tender, but still firm. Drain. Let sit until cool enough to peel. Peel and dice into 1/2-inch cubes.


2

Heat oven to 400°F. Heat oil in heavy, medium-sized skillet. Add potatoes, onion and oregano. Cook 7-8 minutes stirring frequently to prevent sticking. Stir in cilantro and chiles. Cook 2 minutes longer, until mixture is heated through. Salt and pepper to taste. You should have about 3 cups filling.


3

Place 1/4 cup of the potato mixture on half of a tortilla. Sprinkle with approximately 1 tablespoon cheese. Fold unfilled half of tortilla over the filled half, pressing edges to form a half circle. Arrange on lightly greased or nonstick baking sheet. Continue, using all tortillas. Brush tortilla tops with melted butter. Bake 6-8 minutes, or until tortilla browns and the cheese melts. Serve with your favorite salsa.


Variations:


You may replace the asadero with any of these: Monterey jack, queso oaxaca, queso quesadilla, muenster or fontina.


Add cooked crumbled ground beef, pork or chorizo to potato mixture.


For spicier quesadilla, use 1 can mild and 1 can hot green chiles.


Ingredients










Cooking Instructions

1

Boil potatoes in salted water until just tender, but still firm. Drain. Let sit until cool enough to peel. Peel and dice into 1/2-inch cubes.


2

Heat oven to 400°F. Heat oil in heavy, medium-sized skillet. Add potatoes, onion and oregano. Cook 7-8 minutes stirring frequently to prevent sticking. Stir in cilantro and chiles. Cook 2 minutes longer, until mixture is heated through. Salt and pepper to taste. You should have about 3 cups filling.


3

Place 1/4 cup of the potato mixture on half of a tortilla. Sprinkle with approximately 1 tablespoon cheese. Fold unfilled half of tortilla over the filled half, pressing edges to form a half circle. Arrange on lightly greased or nonstick baking sheet. Continue, using all tortillas. Brush tortilla tops with melted butter. Bake 6-8 minutes, or until tortilla browns and the cheese melts. Serve with your favorite salsa.


Variations:


You may replace the asadero with any of these: Monterey jack, queso oaxaca, queso quesadilla, muenster or fontina.


Add cooked crumbled ground beef, pork or chorizo to potato mixture.


For spicier quesadilla, use 1 can mild and 1 can hot green chiles.


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